Vegan Banana Nut Muffins- The Carrot Campaign
This episode of Baking With Bekke is all about vegan banana nut muffins!
Ingredients:
3 over riped bananas
2 cups of flour
1 cup of unsweetened almond milk
1/2 cup of maple syrup
1/3 cup of avocado oil
1 tbsp of vanilla
1 tbsp baking powder
1 tbsp of cinnamon
a pinch of salt
Nuts, chocolate chips make great additions, 1/2 c of walnuts used here
Bake at 400F for 20 minutes
Read more at: carrotcampaign.com
Vegan Banana Nut Muffins (EASY) | Cooking with Leilers [episode 2]
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Recipe:
Ingredients
1 cup mashed (240 g) ripe bananas (~2-3 bananas)
2/3 cup (145 g) granulated sugar
2/3 cup (157 g) plant milk
1/4 cup (52 g) neutral flavored vegetable oil (e.g. canola)
1 tsp (5 mL) apple cider vinegar
1 tsp (5 mL) vanilla extract
1 3/4 cups (235 g) all purpose flour
1 tsp salt
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup (100 g) chopped walnuts, plus extra to top muffins
Instructions
Preheat the oven to 375 ºF and line a muffin pan with paper liners or spray with oil to grease. Set aside.
In a large mixing bowl combine the mashed banana, sugar, milk, oil, apple cider vinegar, and vanilla together. Mix together until fairly smooth.
In a small mixing bowl combine flour, salt, baking powder, baking soda, and cinnamon and whisk until fluffy and combined.
Add dry ingredients to the wet and mix until mostly mixed together and lumpy (some dry spots are ok). Fold in the chopped walnuts.
Divide the batter between the 12 muffins, filling the batter almost to the top. Sprinkle some finely chopped walnuts to the top and lightly press them into the batter.
Bake at 375 ºF for 18 - 22 minutes or until a tester comes out clean. Let cool for 5 minutes, then remove the muffins from the tin and cool fully on a wire rack. The muffin liners will peel off more cleanly when the muffins have fully cooled.
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Title: Vegan Banana Nut Muffins (EASY) | Cooking with Leilers [episode 2]
Shalom! ❤️
Delicious Easy Banana Nut Muffins | Kimchi & Cornbread
You probably already have all the ingredients you need to make this and it couldn't be easier! Thanks for watching and please don't forget to subscribe!
(Blog post coming soon!)
kimchicornbread.com
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music: bensound.com
Preheat oven to 375 F
Ingredients:
2 cups all-purpose flour
1/2 tsp salt
1 1/2 tsp baking soda
3 extremely ripe bananas
2 lightly beaten eggs
1 cup brown sugar
1 1/2 sticks softened butter
1 tsp vanilla
1 cup chopped pecans (optional)
Banana Muffins Easy Moist Banana Muffins Recipe ( Part 1)
Banana Muffins Easy Moist Banana Muffins Recipe ( Part 1)
Banana muffin cake best in the world ( finished product ) #Chefricardocooking
#TVCHEF #Chefricardocooking @tvchef ●cook for 20 to 25 minutes ●3 Ripe banana / 1/3 vegetable oil ●11/2cups of self-raising flour
●1/2 tips baking soda
●mixed spice
●vanilla
●nutmeg ●1/3 of brown sugar ●cinnamon powder / and salt ●2 eggs ●best banana muffins cake ????????????????????●????????❤????????????#Chefricardocooking ●@chefricardocooking #Recipe ●#TVCHEF #Chefricardocooking
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About Chef Ricardo Cooking:
Ricardo Campbell, more popularly known as Chef Ricardo was born in Jamaica and grew up in the busy hotels and restaurants of Ocho Rios, one of Jamaica’s main tourist cities. He cooks and prepares first class Caribbean dishes, and shares his passion for food with the world. Follow Chef Ricardo on his mission to promote Caribbean Cuisine!
[Video Title]Banana Muffins Easy Moist Banana Muffins Recipe ( Part 1)
[Video URL]
Chef Ricardo Cooking
Banana Oatmeal Muffins - Bonita's Kitchen
Welcome to Bonita's Kitchen! Today we will be making Banana Oatmeal Muffins,
see recipe below! Link to SILICONE MUFFIN PAN -
Our website link:
Our cookbooks link:
BANANA OATMEAL MUFFINS
Ingredients:
3 medium, bananas (frozen or one week old bananas)
2 large, beaten eggs ½ cup, brown sugar
½ cup, salted butter 1 tsp, vanilla extract
½ cup orange juice 2 cups, sifted flour
1 tsp, baking powder 1 tsp, baking soda
½ cup, oatmeal Nuts of choice
Preheat oven to 350°
Prep time 10 minutes, Baking time 35 - 45 minutes, depending on your oven
24 muffins.
Method:
Beat sugar and butter together in a bowl, add mashed bananas then fold in your beaten eggs.
Sift together all dry ingredients and fold into banana mixture, then add orange juice.
Fold in oatmeal and nuts, or any extra ingredients you like.
Pour batter in greased muffin pan or place muffin sleeves and pieces of walnuts or nuts of choice on the top of each muffin.
Bake in a preheated 350ºF oven for 40 to 60 minutes or until golden brown, poke a knife down through muffins if knife is clean your muffins are done. If you have batter on knife put the muffins back in the oven for a few more minutes.
This recipe have been in our family for over 30 years . Serve with whip cream and berries or mix together cream cheese and icing sugar spread over banana muffins, or serve warm with butter.
BAKING TIPS:
The older the banana’s are the sweeter they are and they are great for baking.
Eggs love egg shells, so if your shell breaks remove the shell from the bowl with the other shell.
This recipe can be a banana bread and add any extra ingredients like berries, raisins or nuts.
I apologize in advance if anything in this video is not clear or miss read please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!
EASY! Banana Chocolate Chip Muffins - The Scran Line
Got over ripe bananas sitting in your fruit basket? Want a recipe that turns them into something delicious? These Banana Chocolate Chip Muffins are the perfect way to use up over ripe bananas. They’re perfectly sweet, moist and packed full of yummy chocolate chip goodness!
#bananamuffins #baking #thescranline
Muffins
300g - 2 cups all-purpose flour
160g - 3/4 cup granulated sugar
1 tsp bicarb soda
1/2 tsp salt
3 medium bananas, ripe and mashed
1 egg
125ml -1/2 cup vegetable oil
1 tsp vanilla extract
200g - 1 cup semisweet (dark) chocolate chips, plus extra to sprinkle
Muffins
Preheat your oven to 350°F / 175°C. Line a cupcake or muffin tin with white cupcake liners or muffin liners. Note, that with taller muffin liners you will end up with larger muffins and less of them.
Add the flour, sugar, bicarb soda and salt into a medium sized bowl and use a whisk to combine.
Add the mashed bananas to a flat bowl and use a fork to mash until they resemble apple sauce. Add to a separate medium bowl along with the egg, oil and vanilla extract. Whisk together until well combined. Add the wet ingredients to the dry ingredients and switch over to a spatula or wooden spoon to mix until no ingredients are showing, taking care not to over-mix. Finally, add the chocolate chips and fold through until evenly distributed.
Use a spoon or ice cream scoop to fill each cupcake or muffin liner about 3/4 of the way. Sprinkle extra chocolate chips on top and bake for 20 minutes or until a toothpick inserted comes out clean. Transfer to a cooling rack and allow to cool to room temperature before serving. They’re also really nice warm.
Notes
Muffins can be stored in an airtight container for up to 3 days.
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.